Anolon Academy

Pan seared Blue Eye 

By Chef Ryan Flaherty

  • 6 x 120 grams blue eye portions  
  • 150 grams yogurt (hung in cloth for half an hour then added 15 grams of honey) 
  • 50 ml ginger oil 
  • 3 squash (sliced paper thin ) 
  • Curry leaves (deep fried for 3 minutes at 140°C) 
  • 70ml olive oil  

Soubise: 

  • 4 brown onions 
  • 2 tablespoons mustard dijon 
  • 3 boiled eggs
  • 200 ml champagne vinegar*
  • 1 pinch saffron*
  • 40 grams sugar*

(*All three combined in a pot on low and reduced down to 70 ml)  

Place onions in aluminum foil and in the oven at 300°C for 1.5 hours, squeeze out the flesh into a blender. Then add saffron reduction, mustard boiled eggs, seasoning and olive oil. Seal the fish in a non-stick Anolon pan then place atop warmed soubise, then a little drizzle of yogurt followed by the squash (lightly warmed), ginger oil and then the curry leaves…ENJOY